Physicochemical Properties and Sensory Evaluation of Low-Sugar Collagen Jelly Using Fruit and Vegetable Powder

The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to develop a low-sugar collagen jelly using fruit and vegetable powder (apple, carrot, and tomato) and to identify the optimal manufacturing conditions by evaluating physicochemical and sensory properties. Texture profile analysis (TPA), proximate...